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IMPROVED EXTRACT 01? SEA OLAMS.

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TO ALL WHOM IT MAY CONQERN Be it known that I, BUTLER Gr. NOBLE, of thecity and county of New York, and State of New 'York, have invented a newand useful Manufacture; and I do hereby declare that the following is afull and exact description of the manner and process of making andcompounding the same, which will enable those skilled in the art to makeand use the article. i i V V I take common sea clams, of any variety,and, having removed them from their shells, and washed or rinsed themsufliciently to remove all grit or sand, I cut them up intosmallipieces. A quantity of fresh water, nearly their equivalent inbulk, is then added,- and the whole boiled for aboutone hour. I I thenstrain 05 thefree liquor or juice, and subject the fibrous mass topressure, to remove the remainder. The juice or liquor thus obtained Ithen subject to a process of evaporation at a temperature not exceeding190 Fahrenheit, and'asmuch loweras is practicable, until it is reducedto a thick paste, when I remove it to proper drying-chambers and'reduceit to a state of dryness. The extract thus obtained is easily soluble inwater, and contains all the essential elements of nutrition and flavorpeculiar to the sea clam. It can be made intocakes of any size and form,or reduced .to powder. In the process of making, salt, pepper, or othercondiments may be'added if desired. Y V

i The extract may be used in this form for the production of clam soup,bythe addition of the proper quantity of water, or to enrich or flavorother soups, gravies, &c., or it may be employed for the production of avariety of dishes obvious topersons skilled in the ,art of cookery. As amodification of the above, I sometimes combine the liquor or juice ofclams with the juices of meats and of oysters, vegetables, andfarinaceous matters, and reduce all to a stateof dryness. By these meansI am enabled to modify the flavor and to prodhee in a concentrated andportable form" a large amount of alimentary matter.

I do not confine myself to any peculiar 'form of apparatus for theproductionot' these results; the same thing may be accomplished in manyand obvious ways; Water-baths or open pans heated by steam, or theemployment of vacuum-pans, are the most feasible modes. The prime objectis to carry ofi' the water at a low temperature, in order to moreefiectually preserve the aroma or flavor.

The extract, whether in cake or powder, seems unchangeable so long askept dry.

I am aware that attempts have been madeto preserve clams and render themportable by means of dessication, but my invention does not contemplatethe use of the solid orfibrous part of the clam. The liquid portion onlybeing employed, the fibre or solid parts, after the juiceis extracted,are rejected as tasteless and useless ,for food.

' I do not claim any form of dessicated or dried clams; but what I doclaim, and desire to secure by Letters Patent, as my invention, is

1. Reducing by evaporation the liquor or juice of sea clams, eitheralone or in combination with other alimentary material, to a stateoidryncss, substantially as and for the purposes herein set forth.

2. I claim as a new manufacture solidified extract of sea clams,substantially as herein specified.

BUTLER G. NOBLE.

Witnesses:

CHAS. EQNonnn, O. H. KOPP.

